Recipe for Brazilian grilled meat

Brazilian BARBECUE Recipe - Brazilian Marinade Recipe 1: Red Yeast Rice Flour 15 g Boiled out and added to the meat (15 g plus water 50 g) Ingredient 2: Ethyl Wheat Tooth Powder 1.5 g Rosemary 10 g Chopped Papaya Powder 15 g Thyme Powder 8 g Salt 8 g Mustard Powder 5 g Curry Powder 10 g Salt Powder 15 g Ginger Powder 5 g Chicken Powder 10 g Monosodium Glutamate 5 g Mixed Ingredients 3: 15 g Red Wine 15 g Extremely Fresh Soy Sauce 15 g Blending Oil 15 g. Specific procedures; Spread the ingredients evenly in the meat to cool down, put the ingredients two in the meat and mix well, add the third ingredient, and finally put the black pepper dry and stir-fry into fine pieces and press them into the meat. Marinate for about 30 minutes

Brazilian BBQ Grilled Chicken Wings, Chicken Thighs: Onion, Minced Garlic, 3 Spoons of Salt, 4 Spoons of Flavor, 3 Eggs, 2 Bottles of Beer, Paprika To taste, Chili Girl to taste, Cumin Powder, Spicy Flavor Wrap Powder, Beautiful Umami Sauce, Red Oil. Marinate for one day. Can be grilled on skewers or in the oven on 160 heat and 180 on low heat, about 45 minutes. Chicken breast: shallots, salt, flavor, soy sauce, eggs, chicken powder, spicy girl, grape juice, red oil. Just marinate. Pork tenderloin: tenderloin number whole strips, green onions, salt, flavor, pine meat powder, eggs, oil consumption, cumin powder, paprika, fried powder, beautiful and fresh, red oil. Each appropriate amount, marinated for one day can be absolutely tasteless char siu: char siu 30 kg, ginger, green onion, salt, flavor, sugar (1:2:3) salad oil, oil consumption, sesame oil, dark soy sauce (10 kg of meat about 4 spoons). Just marinate. Pork liver: clear oil, green onion, ginger, 1/2 tablespoon of salt, 2 spoons of monosodium glutamate, 3 spoons of chicken essence, 2 spoons of peanut butter, 2 spoons of oil consumption, 2 spoons of light soy sauce, a small amount of beautiful freshness. Just marinate. Garlic pork ribs: 30 catties, 1 salt 2, 1 flavor 2, sugar 1 2, a little pine meat powder, glutinous rice flour, corn starch, chestnut powder, 2 eggs, peanut butter, 1/2 tablespoon orange yellow vegetarian, clear oil. Just marinate. Hump: 1 spoon of salt, 2 spoons of flavor, 3 spoons of chicken essence, one egg, sesame peanut butter, 2 spoons of oil consumption, 2 spoons of light soy sauce, red oil, a small amount of Anddorf. Just marinate. Lamb: 30 kg, 4 spoons of salt, 4 spoons of monosodium glutamate, chicken essence, soy sauce, soy sauce, raw soy sauce king (raw soy sauce, 4 spoons of oil consumption), pine meat powder, garlic, garlic head, cumin powder, paprika powder, 2 bottles of lao gan ma, sesame oil, red oil, sesame paste, peanut butter, onion, rice wine, double crane rose dew wine. Marinate for one day. Leg of lamb: salt, flavor, Andoff, shallot, ginger, rose dew wine, sugar, beautiful fresh, black pepper crushed, cumin powder, paprika, red oil. Just marinate. Lamb chops: lamb chops, celery, carrots, green onions, ginger and blanched in a pot of water to deodorize and set aside. Heat the oil, add ginger, peppercorns, star anise, cinnamon, fragrant leaves, dried red pepper, white kosso, angelica sautéed, under the bean paste, spicy girl sautéed with aroma, salt, flavor, sugar, soy sauce, paste soup, chives, boil, add a little chili essence, and then add blanched lamb chops to boil. Then roast the boiled lamb chops slightly, sprinkle with barbecue powder, paprika, chili powder, thirteen spices, cumin powder, and you can do it. This course is a signature dish. Beef: beef chunks about 10 pounds, the beef skewers on the fire to grill a little, both sides of the salt, on the tin foil drizzled with oil, sprinkled with chicken powder, wrapped tight tin foil, must be tight, tin foil opening staggered continuous wrapping 6-7 layers, wrapped tightly, to ensure that there is no air leakage, the upper grill can be baked for half a day. This seemingly simple dish is extremely difficult to operate, and when it comes out, it tastes inside and out, the meat is juicy and fragrant, and it is the signature of the brazilian barbecue restaurants. Because the baking time is extremely long, if the tin foil leaks, the meat will be dry and hard, and it will not be able to swallow. Beef tongue: salt, flavor, green onion, ginger, celery, beautiful fresh juice, five-spice powder, fried powder, cumin powder, red oil, marinade can be. Beef tendon: 30 kg, 3 spoons of salt, 4 spoons of flavor, 4 spoons of chicken essence, 3 spoons of oil consumption, 3 spoons of spicy girl, 6 spoons of dark soy sauce, 1/5 bottle of Zhejiang vinegar, Meiji flavor juice, soy sauce, green onion, garlic, paprika, fried powder (put a little more), red oil, sesame oil. Just marinate.

Grilled octopus octopus: 2 spoons of salt, 2 spoons of flavor, 1 egg, 2 spoons of dark soy sauce, 2 spoons of oil consumption, delicious juice, green onion, minced garlic, spicy girl, paprika, cumin powder, spicy wrapped powder, black pepper, red oil marinade. Quail: 1/2 piece of quail, 2 spoonfuls of salt, 2 spoonfuls of flavor, 3 spoons of chicken essence, 1/2 bottle of light soy sauce, 2 spoons of oil consumption, delicious juice, 6 spoons of black pepper, paprika, green onion, minced garlic, red oil, marinate. Snail: salt, flavor, chicken essence, rice wine, rose dew wine, soy sauce, oil consumption, extremely fresh, sesame paste, aged vinegar, star anise, peppercorns, perilla, cumin, red oil, sesame oil. Just marinate. Sausage: Grill on high heat. Hot dogs: Just roast over high heat. Corn: Steamed corn, roasted over high heat, brushed with honey or cream before baking. Bananas: Slowly roast over low heat and bake the syrup. The taste is very good. Pineapple: Slice and wear well, brush honey and bake. Attached: Shan Zhen a handful of bone (barrel bone hot pot) Introduction: In addition to the bones of the pig barrel bone contain calcium, phosphorus and other minerals that are beneficial to the human body, the bone cavity also contains a large amount of fat and gumin spongy yellow or reddish bone marrow. Chengdu food workers cook pig barrel bones with mountain rare wild mushrooms, which is a delicious dish for those who like to eat light. Features: attractive color, overflowing aroma, fresh and smooth taste, unique flavor. Another note: Sauerkraut, radish barrel bone pot production and Mountain Treasure barrel bone pot is basically the same, replace the accessories can be. Ingredients: 1500 g of pork barrel bone. Excipients: fresh porcini mushrooms 150 g, fresh morel mushrooms 150 g. Seasoning ingredients: 20 grams of green onion, 15 grams of ginger slices, 30 grams of ginger, 25 grams of green onion, 5 grams of refined salt, 50 grams of cooking wine, 2 grams of pepper, 100 grams of dried shiitake mushrooms, 3 grams of chicken essence, 2 grams of monosodium glutamate, 1 000 grams of pork bone soup, 30 grams of chicken oil. Spice bag ratio: the scraps of porcini mushrooms and morel mushrooms are washed and put into the bag together with dried shiitake mushrooms. Recommended sauce dipping sauce ratio: 15 grams of stir-fried watercress sauce, 3 grams of oyster sauce, 5 grams of sweet noodle sauce, 5 grams of sesame powder, 5 grams of spicy sauce, 3 grams of minced pickled pepper, 5 grams of minced green pepper, 3 grams of seafood sauce, 5 grams of sesame paste, 5 grams of ginger and garlic paste, 3 grams of chicken essence, 2 grams of monosodium glutamate, 2 grams of soy sauce, 3 grams of vinegar, 3 grams of sugar. Add 250 g of rapeseed oil and sauté until fragrant. Ratio of garlic seafood sauce dipping sauce: 1 bottle of Lee Kum Kee garlic hot sauce, 20 grams of hoisin sauce, 20 grams of Meiji, 10 grams of monosodium glutamate, 50 grams of sesame oil. (This saucer is also suitable for dipping saucers such as three fresh hot pots, wild mushroom chicken pots, and mixing cold dishes.) Spicy sauce dipping sauce ratio: 1 bottle of delicious source spicy sauce, 20 grams of minced garlic, 10 grams of green onion, 50 grams of pepper oil, 30 grams of spicy oil, 20 grams of sesame oil, 5 grams of monosodium glutamate, 5 grams of sugar. (This dish is also suitable for fish head hot pot and other pots and pans, cold dishes.) Pork bone soup: Features: milky color, soup thick and fresh. Ingredient composition recipe (take the production of a bucket of soup with a diameter of 50 cm and a height of 50 cm as an example): Main ingredient: 15 kg of pork stick bone. Accessories: old hen 1500 g, old hen 2000 g, pork knuckle 2000 g, pork belly 1000 g. Seasoning ingredients: 300 grams of ginger, 500 grams of green onion, 3 grams of white pepper, 500 grams of cooking wine. Production procedure: (1) Work before cooking: slaughter chickens and ducks and then cut them off and clean them. Scrape and wash the pork knuckle and pork belly until clean. The bones of the pork stick are washed and broken. Put the pork stick bones, old hen, fat duck, pork knuckle, and pork belly into a pot of boiling water, rinse with clean water, and drain the water. The old ginger is broken, and the green onion is knotted. (2) Fresh soup boiling: the pork stick bone, old hen, old hen duck, pork knuckle, pork belly, ginger, green onion, white pepper, cooking wine into the soup bucket, pour water, high heat to boil, skim the foam, use medium heat to boil until the soup is milky white, fresh flavor can be. Scope of application: Mostly used to make white flavor, chicken, duck, fish and other hot pots, as well as hot pots used by diners who do not like to eat beef. Technical secret: clear water must be added at one time, and no water is added in the middle. The water should not be mixed too full, so as not to overflow the pot after boiling. It needs to be boiled over high or medium heat, and the soup color is not white when boiled over low heat. Production procedure: (1) Work before cooking: wash the bones of the pig barrel, rinse the blood stains in clean water, put into a pot of boiling water, fish out, rinse with clean water. Soak the dried shiitake mushrooms in clean water until they are thorough, put them in a pot of water, rinse them with clean water, and drain the water. Porcini mushrooms and morels are washed after initial processing, and are neatly plated, and the ginger is broken. Green onion knots. (2) Pot bottom production: take a casserole pot, put in ginger, green onion, pork barrel bone, spice bag, pepper, cooking wine, mix into the fresh soup, boil over medium heat, skim the foam, change to low heat to stew until the pork barrel bone meat is cooked off the bone, saw the barrel bone into two sections, put it into a casserole, fish out the ginger, green onion, spice bag, add ginger slices, salt, chicken essence, monosodium glutamate, chia oil, green onion segments, cover and serve. Technical points: 1, it is advisable to choose a large, meaty fresh hind leg pork barrel bone. 2. It is best to stew the meat on the barrel bone when it is cooked and soft enough to leave the bone.

Thank you for your interest!